Walter n



No. 626,637: Patented. June 6, I899.

w. n. SIMPSON.

MEANS FOR CHECKING AND REGISTERING ACCOUNTS.

(Application filed Sept. 24, 1898.)

(No Model.)

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UNITED STATES PATENT OFFICE.

WALTER N. SIMPSON, OF CHICAGO, ILLINOIS, ASSIGNOR OF ONE-FOURTH TO WVILLIAM E. CORCORAN, JR., OF NEW YORK, N. Y.

MEANS FOR CHECKING AND REGISTERING ACCOUNTS.

SPECIFICATION forming part of Letters Patent No. 626,637, dated June 6, 1899. Application filed September 24, 1898. Serial No. 691,785. (No model.)

To ZZZ whom it may concern.-

Be it known that I, WALTER N. SIMPSON, a citizen of the United States, residing at Chicago, in the county of Cook and State of Illinois, have invented certain new and useful Improvements in Means for Checking and Registering Accounts; and I do hereby declare the following to be a full, clear, and exact description of the invention, such as will enable others skilled in the art to which it appertains to make and use the same.

This invention relates to certain new and usefulimprovements in means for checking and registering accounts.

The invention has for its object to provide a check or checking system in which the individual amount of each article will be shown, together with the total amount of each department and the total amount of all departments.

A further object of the invention is to provvide a checking system which will be particularly adapted for use in hotels, restaurants, &c., whereby separate and collective accounts of employees may be readily and accurately determined and any carelessness or peculation on the part of such employee or employees promptly detected.

A further object of my invention is to provide means for readily tracing the loss of a slip and determining the amount of each article, together with the total amount registered, on such lost slip, thereby providing a simple and effective means for auditing such accounts.

Briefly described, the invention consists of two special sheets, one of which is kept by the cashier and the other by an individual known herein as the checker and who is usually located in the kitchen. The cashiers sheet is ruled horizontally and vertically to form the same into a series of horizontal spaces, the sheet being also divided into a nated, and consist of spaces in which are to be inserted the number of the waiter serving the order designated on his slip, the slip being in turn numbered in a different space 011 said sheet. The spaces in the succeeding columns are to be used for thg enumeration in dollars and cents of the totals of the individual slips, each total to be inserted on the same line opposite the number in the column corresponding with the number of the slip on which it appears. The checkers sheet is ruled horizontally and vertically and is made up of blocks ofa numberof spaces in columns so arranged as to permit the'designation of receipts from each department and for the total amounts.

The system will now be more specifically described by referring to the accompanying drawings, forming a part of this specification, and it will then be particularly pointed out in the appended claims.

In the drawings, Figure 1 represents a plan view of the sheet employed by the checker, showing certain entries thereon. Fig. 2 represents the sheet kept by the cashier. Fig. 3 represents the slip given to the Waiter. Fig. 4 represents a supplemental check given the waiter on the cigar-department, and Fig. 5 represents a like check given the waiter on the bar-department.

I will now first describe the checkers sheet, which is ruled both horizontally and vertically to form blocks of as many spaces as desired divided into columns, as indicated by reference-letter A. These spaces are adapted to receive the amounts of each item on the Waiters slip, as will be hereinafter more fully explained. This checkers sheet is also divided into a series of spaces and columns, represented by reference-letters, B and C and wherein are indicated the-respective receipts from the cigar and bar departments. At one side of the sheet, preferably at the right-hand side, are a like series of spaces and a column marked D, in which is inserted the entry of the total amounts in the different blocks. These blocks of spaces are numbered consecutively from l up to any desired number or to any number as may be admissible, according to the size of the sheet, said numbers extending in rows horizontally of the sheet, as at E, andeorresponding with the like consecutive numbers on the cashiers sheet and also to the number on the waiters slip. (Shown in Fig. 3.) The spaces and columns under numbers heading the blocks are to be stamped with the itemized amounts charged for the various articles appearing on the waiters slip of the same number as that heading the block. The spaces and columns on this checkers sheet (indicated B and C) are to be stamped with theamount of the individual sales in the cigarand bardepartments,respectively. The spaces and columns indicated D are n umbered consecutively in the margin to correspond with the numbers heading the blocks in columns A and are for the enumeration therein in dollars and cents of the totals appearing on said blocks. On this sheet the margin F provides a suitable space forthe insertion of the total entries from the different departments. The cashiers sheet is likewise ruled horizontally and vertically to form horizontal spaces and is divided into a series of columns, each line of which is numbered consecutively from 1 up to any desired number, or, as stated for the checkers sheet, up to any number admissible, according to the size of the sheet and as indicated at G, and these nu mbers. must correspond with the number on waiters slip, (shown in Fig. 3,) the waiters slips being adapted to be numbered consecutively. The column marked 11 on this cashiers sheet consists of spaces in which are to be inserted the number of the waiter serving order on slip numbered in column G. The spaces in the succeeding columns J are to be used'for the enumeration in dollars and cents of the total of the individual slips, each total to. be inserted on the same line opposite the number in column G corresponding with the number of the slip on which it appears.

The waiters slip K (shown in Fig. 3) is preferably ruled with the horizontal lines a. and with one or more vertical lines I) to form the column 0; Upon the horizontal lines'or within the spaces formed between the lines is indicated each item of food orarticle served and in the column 0 the price of same. A suitable margin may be left at the top for the insertion of the waiters number and any other desired data. These waiters slips are also numbered consecutively from l up to any desired number to correspond with the numbers on cashiers sheet and on the checkers sheet.

The supplemental slips L and M (shown in Figs. 4and 5, respectively) represent separate checks which are to be issued by the checker to the waiter as requisition upon the cigar and bar departments for the various articles required from these departments and which appear upon slip K used by the waiter. They may each contain a blank space on which is to be inserted the serial number of the slip used by the waiter.

- number appearing on the waiters slip.

The method by which the system is ,put into practical use is as follows: The slips are nu mbered consecutively and'are issued likewise consecutively by the cashier to the waiter and are to be supplied in their blank spaces at the time of issuance by the cashier with I the waiters number, the cashier at the same time marking on his own sheet in column H the number of the waiter opposite to the number in column G that corresponds with the number printed on slip K, as shown in illustration of issuance of slip 1 to waiter 14. The waiter on receiving this slip from the cashier obtains and marks thereon an itemized list of the different articles ordered, when he pro ceeds to the kitchen and has the order filled. I-le next presents the slip to the checker, who marks the various prices of each item and at the same time duplicates the same in a block on the checkers sheet under the corresponding number of that which' appears on the slip. (See Figs. 1 and 3, showing course of procedure on slip No. 1 issued to waiter No. 14.) The supplemental checks or slips L and M, Figs. 4 and 5, are numbered consecutively and have suitable spaces for the designation of the articles required from the cigar and bar departments. They also contain indicated spaces for the insertion of the The articles itemized on these checks or slips L and M, together with the prices, are taken or I who then issues these checks orslips L and M to the waiter, first, of course, inserting the corresponding slip-number in spaces provided for and allotted to the latter. .at the time of issuance of these checks or The checker slips L and M marks on the checkers sheet in columns B- and C ..respectively, the respective amounts in duplicate indicated on checks or slips L and M as going tothe cigar and bar departments. The waiter upon receipt of these checks or slips L and M presents them at their indicated departments, where they serve as a requisition to obtain the itemized articles thereon, which he then proceeds to serve to the customer. All checks are then eventually in the hands of the departments on which they are drawn and can be readily compiled and comparedwith the columns B and O and should tally.

From the foregoing description it will be observed that the procedure is as follows: Then a guest enters-the dining-room, the waiter goes. direct to the cashier and states his number. The cashier takes the top slip K, marks the waiters number on said slip, and then marks the number of the waiter opposite the corresponding number of slip on cashiers sheet. The waiter then takes the slip to the customer, secures the order, and proceeds to the kitchen, where he has the or- IIO der filled. He then goes to the checker, who for convenience is usually located at the kitchen-door. Thechecker then! marks the various articles on the slip and duplicates the amount on the checkers sheet in the block under the corresponding number of the waiters slip. The checker has control of the supplemental slips or checks L and M, and when an order for cigars or from the bar appears on a slip K the waiter takes the slip to the checker, who issues the waiter a check L or M, or both, as the case may be. The checker marks the serial number of the slip on the check and then marks the amount of the anticle first on the check L or M, then on theslip K, and next on the checkers sheet under the corresponding number of the waiters slip in the block on the checkers sheet, and last under the respective heading on the checkers sheet, (cigars, bar, or whatever the article may be.) By this system it will be observed that I have obtained a separate account of each slip on the checkers sheet, besides the various amounts that appear on the slip in the block on the checkers sheet. In case of an error then it is not necessary to check off the entire receipts of the day to locate the same, but simply check off the total amount of each slip on the cashiers sheet with the total amount of each block on'the checkers sheet and the error may be readily detected.

The total amount of the checkers sheet should tally with the cashiers sheet, and the total amount of money received will thus be apparent without requiring the services of bookkeeper or auditor.

It will be observed that the checkers sheet shows the total amount of each slip, the individual amounts of each article on the slip in the block,the total amount derived from cigardepartment, the total amount derived from bar-department, the total amount derived from the restaurant, and the grand total of all departments.

Assuming a slip to have been mislaid or lost, it can be readily traced by the following method: By reference to the cashiers sheet the cashier can at once tell to what waiter the slip had been given. By referring to the checkers sheet in the columns designated for the total amounts will be found the amount of the missing slip. By referring to the block on checkers sheet, under the corresponding number of the missing slip, will be found the amount of each item. By this means the amount of the missing slip may readily be found, to whom it is to be charged, and a care less or negligent employee easily detected.

It will be obvious that by such a system a waiter cannot obtain any duplicate slips, as he is only given a slip as the guest or guests enter the dining-room, and the number of the waiter is indicated on the slip. r

The cashier is generally in plain View of the dining room, and vhence collusion between the employees cannot safely be had.

The cashier has full control of the slips, thereby relieving the checker of considerable work and time consumed in handling the slips, as in other systems, and the checker is therefore enabled to give his entire time and devote his entire attention to enumerating the various articles that pass him and mark both slips and sheet correctly, thereby obviatin g mistakes which are liable to occur when the checker acts as custodian of the slips and is interrupted in his Work by being compelled to issue them. It will also be obvious that no particular column is appropriated to each waiter, and the special slips corresponding with the number of each waiter are not employed, and the use of the check-racks provided with as many compartmentsas there are waiters is obviated.

The supplemental slips L and M may be marked with the letters and B, respectivel y, when they are issued, so that the nature v of the articles may be readily determined.

Thus my system shows a principal combination of a cashiers sheet, an improved and distinctivecheckefis sheet, and waiters slip, all numbered consecutively with corresponding numbers, the bar and cigar department requisition-slips being used as specified in conjunction with the waiters slips and as an adjunct thereto. Embracing these distinct features used in combination, as specified in the annexed drawings and specification, the result is shown of a complete combination whereby and wherewith the art of registering,

checking, and auditing accounts is simplified and virtually perfected.

It will be observed, of course, that various changes may be made in the details of ruling, printing, or otherwise marking the different sheets or slips without departing from the general spirit of my invention.

Having fully described my invention, what I claim as new, and desire to secure by Letters Patent, is-

1. A means for checking and registering accounts consisting of a checkers sheet, a series of spaces formed on said sheet by means of horizontal and vertical lines, said spaces being arranged in columns which are numbered consecutively, said columns being adapted to receive the list of items sold, a series of spaces formed on said sheet and numbered consecutively and adapted to receive the total amounts of the items sold, a cashiers sheet divided into a series of columns of consecu tively-numbered spaces, and a waiters slip adapted to show each article sold and its price, together with the total price, substantially as shown and described.

2. A means for checking, registering and auditing accounts comprising in combination, a checkers sheet, a cashiers sheet, a waiters slip, and a supplemental slip, said checkers sheet having-a series of numbered columns and a series of consecutively numbered spaces, said cashiers sheet having a series of consecutively-numbered spaces, said Waiters slip having a number corresponding to the nu mber of one of said spaces and the Waiters 3 number, and adapted to receive a record of each item sold together with its price and;

the total amount of the items sold, said sup- 

